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Slow-Cooker Chicken and Stuffing Pot Pie

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By Betty Crocker Kitchens
Updated Feb 11, 2010
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Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.

Slow-Cooker Chicken and Stuffing Pot Pie

  • Prep Time 10 min
  • Total 6 hr 25 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 8 boneless skinless chicken thighs
  • 6 slices precooked bacon (from 2.2-oz package), crumbled
  • 1/2 bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups)
  • 4 medium red potatoes, each cut into 4 pieces
  • 1 teaspoon dried marjoram leaves
  • 1 jar (12 oz) chicken gravy
  • 1 bag (12 oz) frozen cut green beans, thawed
  • 6 tablespoons butter or margarine, melted
  • 1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 8 hours.
  • Step 
    3
    Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.

Nutrition

450 Calories
24g Total Fat
22g Protein
37g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
49%
Trans Fat
1 1/2g
Cholesterol
75mg
25%
Sodium
990mg
41%
Potassium
880mg
25%
Total Carbohydrate
37g
12%
Dietary Fiber
5g
21%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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